Servings: 8 people
Calories: 200kcal
Cost: $10
Equipment
- Saucepan
- Spatula
- Baking platter
- Mixing bowls
- Double boiler or microwave-safe bowl
Ingredients
- 1 can condensed milk
- 200 ml coconut milk
- 1 tablespoon butter
- 1 cup grated coconut (fresh or unsweetened)
- 200 g dark or milk chocolate chopped
- 200 g sour cream 1 box
Instructions
- In a pan, mix the condensed milk, coconut milk, butter, and grated coconut. Cook over medium heat, stirring constantly until thickened.
- Spread the coconut mixture evenly onto a platter using a spatula.
- Melt the chocolate using a double boiler or microwave, stirring frequently to avoid burning.
- Stir in the sour cream until the chocolate mixture is glossy and smooth.
- Pour the chocolate layer over the coconut base and spread evenly.
- Refrigerate for at least 2 hours to let it set.
- Once firm, slice into squares or rectangles and decorate as desired.
Notes
This dessert can be made ahead of time and tastes even better the next day. store in an airtight container in the fridge for up to 5 days or freeze for up to a month, wrapped in parchment paper. Let it sit at room temperature for 10 minutes before serving leftovers to restore its creamy texture.
Nutrition
Calories: 200kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 150mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2IU | Calcium: 4mg | Iron: 5mg
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